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  1. rbnice1

    Hey all! What's for Christmas dinner?

    Its in the sous vide finishing but Smoked Prime Rib!
  2. rbnice1

    First long cook

    I do 24 - 30 hours @ 133f after I smoke it to 128-130F.
  3. rbnice1

    Meater probes....... Sorry to say but I would stay far far away from them.....

    At least 3 of the guys responding were not american so im guessing they are using overseas support centers. And im pretty sure I knew more about how it worked then them. On top of it, they just kept asking me to do more and more testing. Again remember this is not in warranty anymore. I...
  4. rbnice1

    Meater probes....... Sorry to say but I would stay far far away from them.....

    Which in my opinion is wrong. If you sell something you should be able to repair it. But even if you dont plan on doing that. Dont waste someones time for 5 days asking dumb crap. Just say we cant repair it, and its out of warrenty. I would have rather that then 5 days of run around.
  5. rbnice1

    Meater probes....... Sorry to say but I would stay far far away from them.....

    I got mine 2 or so years ago... Loved it. was even considering buying a second or one of the new 4 probe blocks. But mine stopped working. The + box failed so I can only connect directly to the probe so I have like 20 foot range. I sent a message i to them and im not joking, 5 days later...
  6. rbnice1

    SV Brisket Re-heat

    If it was a full chuck roast I would just throw it into the water back for a 3 - 4 hours then eat it.
  7. rbnice1

    SV Brisket Re-heat

    I would say depends on how you preserved it. For me I would have sliced it up then vac sealed it in meals. Then just pulled 1 when ever I wanted a meal and sous vide it at 140 - 150 for a couple hours so it was warm. Just did it today with some pulled park from a couple months back. Was...
  8. rbnice1

    SV Brisket Re-heat

    So first, yea.... i use my sous vide and my large air fryer more then anything else in my house. stove, stovetop, and microwave combined. Its amazing what you will start throwing in them once you think about it. Thats said OMFG i never thought about cheese cake! Im fully game to try that!@ lol
  9. rbnice1

    SV Brisket Re-heat

    I have gotten to the point where i take my whole brisket when its done and put it in the fridge. Then the next day I slice it and bag it and vacuum seal it in meal size portions. Then when I want brisket I pull it out and right into my sousvide for a few hours. It is always as good as the...
  10. rbnice1

    tri-tip hybrid cook?

    Has anyone done any smoked/sous vide tri-tips? I have not made one in years but my local butcher is stocking them and pushing them. Last one I made was tough and not great. Wouldn't mind trying it again but if I did I think a 2-3 hour cooler temp smoke then sous vide for 12-24 hours might be...
  11. rbnice1

    Got an 18 pounder today

    Mine was in there 24hours. And yes. Above 150 collegens and fats continue to break down. I have done it before when I cooked it to 205 and it was like mush. lol On this one the bark was still pretty crispy. Again up to 190f on the smoker unwrapped made for some black bark. lol
  12. rbnice1

    Offset smoker tips

    Im still getting the hang of mine but it feels like for me I am adding wood about every 30 minutes. I ussually dont have to do much more then that if my splits are the right size. But pop up rain storms and wind can make it much more difficult. lol
  13. rbnice1

    Got an 18 pounder today

    II actually just did this 2 days ago. I read a bunch of stuff and seemed like fun to try. Goldies does there briskets on the smoker till 190F then wraps and into the warmer for 18-24 hours at 160F. I dont have a warmer so used the sous vide. Turned out great. Tho next time I will pull...
  14. rbnice1

    Ribeye SV n00b - looking for advice

    I have found for normal thickness ribeyes(1" - 1.5"ish) 135 then seared with my grill gun im at medium. 128 then seared is medium rare. Im guessing it would be different for everyone depending on the amount of sear and how you sear.
  15. rbnice1

    New Hell Bender smoker.

    not sur why but pics didnt post.
  16. rbnice1

    New Hell Bender smoker.

    Ok so pulled it out and sliced it up..... Fantastic.. pics do not do it justice. flavor is strong. I was a bit worried about it being pepper heavy but it isnt. its just a bit strong smoke. Tender as hell and moist as much as possible. I think I would pull it a bit sooner for less smoke but...
  17. rbnice1

    New Hell Bender smoker.

    Dunno its still in the warmer till dinner tonight! :P
  18. rbnice1

    New Hell Bender smoker.

    I am trying a texas style rub and a hybrid cook based on some other research. It stayed on the smoker till I hit 190f. Then pulled and wrapped. I then would have put it in the oven at 160f, but after testing last week my oven sucks. lol. So I put it in a vac bag and into a cooler with my...
  19. rbnice1

    New Hell Bender smoker.

    Then the main event! Third or forth? attempt at a brisket! I have to say this smoker was much easier to maintain temps this time. i can only account it to slightly cooler ambient temps and it was overcast all day on both cooks. It wasnt super controlled but well with in what I expect. Some...
  20. rbnice1

    New Hell Bender smoker.

    Ok so on to the next round of cooks!!! I took vacation for a long 6 day holiday weekend. I started last weekend with some ribs. They turned out good but ribs are ribs... perfectly cooked for my liking.
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